Ingredients:
- 1 (28-ounce) can organic whole, peeled San Marzano tomatoes (with juices)
- 1/4 cup olive oil
- 6-8 cloves garlic, pressed through garlic press
- 1 teaspoon crushed red pepper (adjust to taste)
- 1 tablespoon tomato paste
- 1/4 cup white wine (optional)
- Salt and black pepper
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
Instructions:
- Process tomatoes: In a food processor, pulse tomatoes until fairly smooth, with some chunky texture.
- Sauté garlic: Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes. Sauté for 1-2 minutes, or until fragrant.
- Add tomato paste and wine: Stir in tomato paste and white wine (if using). Simmer for a few minutes.
- Combine tomatoes and sauce: Add processed tomatoes to the skillet. Season with salt and pepper. Bring to a simmer.
- Simmer: Reduce heat to low, cover, and simmer for 20 minutes, or until thickened.
- Optional additions: Stir in chopped basil, Parmesan cheese, oregano, or additional red pepper flakes for added flavor.
Tips:
- For a smoother sauce, process the tomatoes longer in the food processor.
- For a spicier sauce, add more crushed red pepper flakes or a pinch of cayenne pepper.
- To add depth of flavor, roast the garlic cloves before pressing them.
- Serve with your favorite pasta, grilled chicken, or shrimp.
- Store leftovers in the refrigerator for up to a week or in the freezer for up to 3 months.
Enjoy your delicious and flavorful Arrabbiata Sauce!
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